2018 Chateau Latour Martillac rouge - Pessac-Leognan Cru Classe

Falstaff Magazin – 93 pts – PM: * Dunkles Rubingranat, gute Tiefe, violette Reflexe, zarte Randaufhellung. Tabakig-kräuterwürzig unterlegte dunkle Beerenfrucht, zarte Holzwürze. Mittlerer Körper, frische Kirschen, lebendig strukturiert, integrierte Tannine, bereits entwickelt, ein vielseitiger Begleiter bei Tisch. (2020–2040).* - 02/2021

WeinWisser – 17/20pts - WL: *Dichtes Purpurgranat. Reife dunkle Kirsche in der offenen Nase, dahinter rote Pflaumen. Am Gaumen mit festem Tanningerüst, spröde werdend. Im mittleren Finale mit Pflaumenhaut und Hagebuttentee.* – 04/2019

JancisRobinson.com – 16,5/20pts – JR: *Tasted blind. Rather a singed quality on the nose. Then very opulent on the palate – much more so than most of its peers. But drying tannins on the end. Though the ripe fruit rescues it.* - 01/2022

04/19: *The blackberry and wet-earth character with some bark undertones, comes through clearly here. Medium-to full-bodied. Savory finish.* (93-94/100)
JamesSuckling.com - 93pts - JS: *Aromas of blackcurrant, spiced cherry, charred wood and some smoked meat. It’s medium-to full-bodied with firm, fine-grained tannins. Tight layers of dark fruit and spice. Better from 2024.* - 01.2021

Vinous.com – 91 pts – AG: *The 2018 Latour-Martillac is loaded with black fruit, chocolate, leather, licorice, cloves, gravel, game and dried herbs. Powerful and dense in the glass, the 2018 is presently marked by huge tannins that are going to need time to soften. The 2018 was much more charming from barrel. Today, it is quite the brute. Readers have to be patient.* - 03/2021

Vinous.com – 91 pts – NM: *The 2018 Latour-Martillac is generous on the nose, offering plenty of black and red fruit, and touches of mint and menthol gradually emerging with time, though as I stated previously, I would like to see more Pessac DNA come through. The palate is well balanced, although the oak is quite prominent at the moment and you can feel the wood tannins, especially toward the tobacco-tinged finish. Not bad, but it needs a couple of years to fully meld.* - 03/2021